Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Yield: serves 4
- 2 Tbsp. butter
- 1 medium yellow onion, peeled and chopped
- 1 Tbsp. Madras-style (hot) curry powder
- 2 chicken bouillon cubes, dissolved in 4 cups hot water
- 3 medium eating apples (such as gala), peeled, cored, and chopped
- 2 medium granny smith apples, peeled, cored, and chopped
- Maldon or other sea salt
- 1 large lemon, juiced
- 2 cups heavy cream
- 4 sprigs fresh mint, chopped
- Cayenne pepper
- Melt butter in a large saucepan over medium heat. Add onions and cook until pale golden, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add bouillon broth, apples, and 1⁄4 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until apples are completely soft, 30-45 minutes. Set aside to cool.
- Working in batches, transfer soup into the jar of an electric blender and blend until soup is very smooth, then pour through a fine sieve. Whisk in half the lemon juice (adding more for a sharper taste) and the cream. Adjust seasonings and refrigerate until very cold. Serve soup sprinkled with chopped mint and a little cayenne pepper.